Magically Good, Grilled Thin-Cut Pork Chops (Gas Grill)

Mine, all mine. No one else gets any!

This is the pork chop recipe that will make you look like some sort of wizard. They're tender, flavorful, and juicy, and hard not to devour while neglecting everything else on your plate.

Ingredients:
4 bone-in pork rib or center-cut chops, 1/2 inch thick, trimmed
3/4 teaspoon salt
4 tablespoons unsalted butter
1 tsp packed brown sugar
1/2 teaspoon pepper
1 teaspoon finely chopped chives
1/2 tsp Dijon mustard
1/2 tsp grated lemon zest


How to: 
1. Cut 2 slits, about 2 inches apart, through outer layer of fat and silverskin on each chop. Pat chops dry with paper towels and rub with salt. Freeze until chops are firm, 30 minutes up to one hour.
2. Combine 2 tbsp butter, sugar, and pepper in bowl; set aside. (I always wish I had made more of this once it's time to use it, so consider making extra.)
3. Mix remaining 2 tbsp butter, chives, mustard, and lemon zest in second bowl, and refrigerate until firm, about 15 minutes. (This can be saved in the fridge for up to 24 hours.)

Hot.

4. Spread butter-sugar-pepper mixture on both sides of each chop. Grill, covered, 3 to 4 minutes per side. Transfer chops to platter and top with chilled butter-chive mixture. Tent with aluminum foil and let rest for 5 minutes before serving.

As you can see, we did this with homemade bread, asparagus, a grilled sweet potato, and strawberry peach summer soup. SO good.